Maple chicken & parsnip mash

Name: Maple chicken & parsnip mash
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 200 g Chantenay carrots, trimmed; 350 g pack chicken mini breast fillets; 1 leek, thickly sliced; 1 tbsp wholegrain mustard; 1 tbsp Worcestershire sauce; 2 tbsp maple syrup; 500 g pack parsnips, peeled and diced; 1 tsp Cooks' Ingredients Piri Piri Rub

This piri piri seasoned chicken is also glazed in maple syrup, mustard and worcestershire sauce. The juicy chicken is accompanied with roasted leeks and carrots.

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Serves2
CourseMain meal
Prepare5 mins
Cook25 mins
Total time30 mins

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Ingredients

200g Chantenay carrots, trimmed
350g pack chicken mini breast fillets
1 leek, thickly sliced
1 tbsp wholegrain mustard
1 tbsp Worcestershire sauce
2 tbsp maple syrup
500g pack parsnips, peeled and diced
1 tsp Cooks' Ingredients Piri Piri Rub

Method

Preheat oven to 200°C, gas mark 6. Cook the carrots in a pan of boiling water for 5 minutes; drain.
Place the chicken, carrots and leek in a roasting tin. Mix together the mustard, Worcestershire sauce and maple syrup, season and toss with the chicken and vegetables. Roast for 20-25 minutes or until the chicken is cooked through with no pink meat.
Meanwhile, cook the parsnips in a pan of boiling water for 15 minutes or until tender; drain. Return the parsnips to the pan and add the piri piri rub with 1 tbsp juices from the chicken and cook for 30 seconds. Mash, season and serve with the chicken on top.